Remove cake from pan; save mascarpone mixture for 3 equal layers. Cut cake into 3 layers. Place bottom layer in an 11-inch plastic dish with lip. Brush coffee onto bottom layer, spread on mascarpone mixture and sprinkle with cocoa powder. Add second layer and repeat with coffee, mascarpone and cocoa powder. For the last layer, place cake on top.

Melt chocolate in double boiler. Get ladyfingers cut off about one ½ inch dip in chocolate, spread some mascarpone halfway up and place against the cake. Do this for each ladyfinger all around the cake. Put coffee on top of cake and the remaining mascarpone on top. Sprinkle with cocoa powder. You may freeze and before serving, ½ hour earlier take out and cut into slices. Great chilled.